DIY: Homemade Nutella
Last year, I made the confession of all confessions. I was on the fence about Nutella, and while I was enamored with some Nutella cookies that I made, I still wasn’t completely sold. I haven’t been able to put my finger on it, but it just wasn’t living up to the high expectations that the foodie world had set for it. When I first started flipping through my new favorite DIY cookbook last year and marking recipes to try, the homemade chocolate-hazelnut spread didn’t set the world on fire for me. It wasn’t until a few weeks ago when I revisited the book that I took a second glance at the recipe. The rest, as they say, is history.
In the recipe headnote, it mentioned that commercial chocolate-hazelnut spreads often lack real nut flavor and can taste plasticky. Yes, that! Since it seemed like they were speaking my language, I decided that if anything might change my mind, it would be this homemade version. Turns out, I was right. I haven’t been able to put the spoon down since this finished churning in my food processor!
In addition to being one of the easiest recipes you’re likely to find, it has officially changed my mind when it comes to the chocolate-hazelnut spread phenomenon. Maybe it has to do with actually making it myself, but the flavor truly cannot be beat. The nut flavor comes bursting through and the chocolate gives it such depth. I guess this in line with the notion that if kids help make a meal they are more likely to eat it ;-)
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Eat it, I did! I ate quite a few spoonfuls before I decided I should probably try it on something else. As it turns out, graham crackers and apples are both perfect companions for your homemade Nutella. As are about a million other things, I’m sure! I can’t wait to break out the tub of pretzel rods with this jar.
Since I gave up peanut butter for Lent, I may have just found myself a very worthy substitute for the next 38 days. My grandma used to pull the one-two punch – layering peanut butter then Nutella on her morning toast. Such a trendsetter, she was! I only wish she were here to taste this homemade version. I have no doubt she would love it and gobble it up as quickly as I could make it.
I have learned a very valuable lesson here. If I don’t care much for a packaged product, give it a homemade whirl before totally dismissing it. As it turns out, the concept is phenomenal, and this recipe’s execution makes it absolutely perfect. I’m so thrilled to finally jump on the chocolate-hazelnut train!
One year ago: Salted Caramel Chocolate Chip Cookie Bars and Creamy Tomato-Basil Soup
Two years ago: White Chocolate Coconut Brownies
Three years ago: Espresso Ice Cream
Four years ago: Italian Walnut Pillow Cookies
Six years ago: Maple-Hazelnut Oatmeal
Homemade Nutella Spread
Ingredients
- 2 cups (240 g) shelled hazelnuts, (8 ounces)
- 1 cup (120 g) powdered sugar
- ⅓ cup (28.67 g) Dutch-processed cocoa powder
- 2 tablespoons hazelnut oil
- 1 teaspoon vanilla extract
- ⅛ teaspoon (0.13 teaspoon) salt
Instructions
- Preheat oven to 375 degrees F. Spread the hazelnuts out on a single layer on a rimmed baking sheet and roast until dark brown and fragrant, 12 to 15 minutes, rotating the baking sheet halfway through baking. Keep a close eye on them, as they can go from perfect roasted to burnt in a short amount of time. Transfer the hazelnuts to a medium-sized bowl.
- Once the hazelnuts are cool enough to handle, place a second bowl upside-down on top of the bowl with the hazelnuts. Shake vigorously for about 30 seconds to remove the skins of the hazelnuts. It may take a few times to get all of the skins off; each time, remove the hazelnuts that have lost their skin to the bowl of a food processor, then continue shaking.
- Process the hazelnuts in a food processor until their oil is released and they form a smooth, loose paste, 2 to 5 minutes, scraping down the bowl often.
- Add the powdered sugar, cocoa powder, hazelnut oil, vanilla extract and salt and process until fully incorporated, scraping the bowl as needed, about 2 minutes. The mixture will loosen and become glossy. Transfer the spread to a jar with a tight-fitting lid or an airtight container. You can store it in the refrigerator or at room temperature for up to 1 month.
Notes
- If you want to do away with having to remove the hazelnut skins, you could purchase blanched hazelnuts, which I might try next time.
- I was not able to find hazelnut oil at any local grocery stores (including Whole Foods), so I ended up ordering it from Nuts.com. You could substitute walnut oil or vegetable oil, but the hazelnut oil really helps give the spread a silky smooth texture.
- You can substitute regular unsweetened cocoa powder for the Dutch-processed cocoa powder.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Looks amazing! I have been searching for a good homemade Nutella recipe to try – this is perfect!
I have never cared for Nutella either, for the same reasons you mentioned. I think I will have to try this recipe, though, after hearing your description. Thanks for sharing it!
My 16 year old son cleans me out of Nutella every single time I buy it so I will be trying this as soon as I can get to the store. :-D
I’m really wishing I had hazelnut oil around to make this. I’ll have to keep an eye out for it. I adore Nutella and I’d love to taste test a homemade version. I can smell the hazelnuts already! Yours looks very smooth and glad to hear it’d last for up to a month.
Was at TJ Max today and they had hazelnut oil on the shelf. Hope everyone finds it at their’s!
Your homemade version looks so much better than the store bought version! Especially without all that palm oil that nutella on the shelf comes with. I’ve got to give this a try!
My boyfriend and I LOVE Nutella and cooking, so we can’t wait to try this recipe. We’ll be making it this week so we can use it for a weekend breakfast. Michelle- definitely try Nutella with crepes! We love layering peanut butter, Nutella with berries and bananas. If you want to make it a little savory, throw some crumbled bacon in there :) thanks for the share!!
Sad, but true – American Nutella tastes a bit like plastic. Real Nutella does not. For some reason best known to themselves, they’ve changed the recipe for the American market. It makes me sad =( Still knowing I can make it at home is a definite bonus. Thanks for the recipe!
Yes, I was wondering about that! I’ve never noticed a “plastic” taste but maybe that’s because I live overseas. I LOVE the stuff but try to avoid buying it because of the not-so-great ingredients. Fingers crossed this more “pure” version still hits the spot. And a toasted PB and Nutella sandwich- amazing…
that is really not true. Living in Boston, it’s easy to get the “imported” Nutella. It’s the same. My husband is a native of Italy and when we go there we always pick up a few jars but it’s really the exact same – ingredients, flavor and sugar.
Yes, living in Japan we had Nutella and it was definitely the exact same stuff, albeit 3x the cost.
I love Nutella but not all the additional ingredients and preservatives. Would love to make my own!
I tried doing this homemade once and was kind of ‘meh’. But maybe it’s time to try this again. Your version looks so rich and creamy!
Wow! Who knew it was so easy to make your own Nutella. I have no doubt that this is so much better than store bought nor that if your Grandmother could have tasted this she would have loved it. I think I’m going to have to stock up on hazelnuts and make some of this. Thanks for sharing your recipe.
Hi,
this DIY is one great option…Home made nutella is something I have been wanting to do for a long time after I read the food label on the Nutella and deciphered it and realised I didnt want more of the hydrogenated palm oil and soy lecithin in my kids`s lunch meals! This looks super easy. I am wondering if using virgin unrefined coconut oil would be disastrous? Does the hezelnut oil help in the glossiness alone or does it have a distinct taste? Would help as I have my list for the weekend ready!!! Thanks a ton Michelle!!!
Shobha
Hi Shoba, The recipe recommends another nut oil or vegetable oil as a substitute, but I don’t see why you couldn’t experiment with coconut if you want (aware, of course, that it might affect the flavor). The hanzelnut oil has a very mild aroma.
Wow! I can’t believe you made homemade nutella. How does it compare to the store bought stuff even though you are not a fan?
Hi Dave, It’s much nuttier-tasting than the store-bought stuff and not as oily.
This sounds fantatic and would like to whip up a batch. Nutritional value anyone?
Would it be crazy to try to make this with Splenda / sweetener instead? For diabetics?
The recipe calls for powdered sugar, and I’m not aware of a Splenda substitute for powdered sugar. If you know of or use one, then you could certainly try it. I’m not sure how it would affect the final flavor or texture, though.
You can make powdered Splenda by running it in a high powered blender for about 45 seconds.
I don’t know if you have Champp’s Americana restaurants in Pittsburgh, but while there earlier this evening, I saw a dessert that is just asking to be made with this homemade Nutella. They have a Nutella Waffle Ice Cream Sandwich. A picture is on their Facebook page: https://www.facebook.com/Champps. According to the description, they take white chocolate chip waffles and sandwich Nutella and vanilla ice cream in between and drizzle chocolate syrup on top. it looks fantastic.
That sounds awesome!
Omg, this is dangerous. TOO dangerous. I’m willing to bet it’s a lot cheaper to buy an on-sale bag of hazelnuts than the overpriced Nutella I see at the store!
So glad you’re on the nutella bandwagon now. I agree with only liking some foods once they’re made at home, I’ll only eat broccoli at home when I roast it myself!
I have wanted to try making homemade Nutella forever, but the idea of skinning the hazelnuts made me cringe. I’ve never heard of the method with the bowls in this recipe, but I seriously can’t wait to try it!
make your own by boiling water on the stove and placing the nuts in for a few minutes. Then toss them quickly into cold water and the skins just about jump off the nuts. I then spread them out once the skin is removed and let them dry on the counter for a day so they dry out a bit. Also I have seen local women put them on the stove with a bit of salt and roast them then toss them into water or rub them between their hands to remove the shells.
Wow, maybe this will fix my un-love for Nutella? I love this idea, I mean why NOT making it from scratch!
Can you believe that it’s quite impossible to find here hazelnuts on the markets???!!! Yes, that’s it, so I have no other option that buy Nutella, and as it is imported, it’s expensive. But who care’s, I really like it.
You can find hazelnuts for only $5.99 at Trader Joes
LOL – you give up PB, I gave up chocolate and have turned my attention to putting PB on everything. :)
Hahaha! I gave up chocolate for Lent. I should have given up peanut butter instead! :-)
~ Yo, w/ Banana&Bacon on Raisin toast, yea !
Looks amazing, but I’m allergic to hazelnuts! Do you think this would work with any other nut (how I managed to only be allergic to hazelnuts is beyond me, but I can eat any other nut without issue).?
Love homemade Nutella! I just wish it wouldn’t disappear so fast :)
I’ve been DYING to make Nutella! I got a food processor for Christmas and I’ve already made insane amounts of peanut butter. This is next on the list!
If I’m looking to make this low-glycemic, do you think agave nectar (similar consistency to honey) would make this too runny?)
Hi Victoria, What would you be using the agave nectar in place of? The only real “liquid” or wet ingredient in this recipe is hazelnut oil.
I think she would use it in place of sugar since she is talking low glycemic index. I tried to make powdered palm sugar (palm sugar is a low glycemic sugar but still has calories) in my food processor and it didn’t work. People say it works in a vita mix but I don’t have that and don’t envision ever buying one.
I was wondering the same thing as Erin, as I’m trying to be sugar free.
Is the sugar just to give a sweet taste or does it help thickening the paste?
Would it be too runny if using honey or agave syrup?
What about Stevia/Truvia? That’s more solid?
Thank you!
I have not used any sugar substitutes in my baking, so unfortunately I can’t say how they would affect the final product.
I am a sucker for Nutella, the store bought and homemade way, doesn’t matter to me! But the homemade is so good, I need to make it again!
I love Nutella – always wanted to try making it at home. I think it’s time! :)